West Virginia Democrat. [volume] (Charles Town, W. Va.) 1885-1890, 1887-05-20
WHAT FOOD COSTS.
Secrets of the Craft of caterers--chop-
House Profits.
New York Mail and Express.

New York Mail and Express.
Big money is made in high-pric-
ell restaurants, not in cheap ones,
remarked an experienced caterer to
a reporter "There are thousands of
things connected with the restaurant
business that outsiders have no con-
ception of. Owing to the lateness of
the strawberry season this year and
the high prices consequent thereon,
| am losing 20 per cent on them
every day. have to serve them,
though, every day at the same price
that will be charged later on when
they are much cheaper. The article
of food that brings less profit to us
than any other is beef, when served
as steak and roasts, People are
very fastidious about the beef they
eat and generally want the best
quality. If allIrestaurants got GO
cents for sirloin there would be
some money in it. The halfway,
medium-price places that charge 80
cents for sirloin make nothing at
such low figure. But the restau-
rants that receive 60 cents for sir
loin clear money because they do
not have to pay much more for their
meat than the cheaper caterers. We
hedge greatly on beef, though, and
manage to save ourselves by stews,
soups, hashes and the holdover
dishes that have meat as basis for
existence. The problem in each
restaurant is how to come out whole
on beef, and many honest caterers
have failed in trying to solve it.
You see some restaurants by good
luck get big run of customers who
prefer stew, hash and soup. Money
can be made in such cases, but the
element of chance is so great we new
er calculate on them.
The adjuncts that go with
steak boiled or fried potatoes, but
ter and two slices of bread, are
heavy items ofeXpense. These three
articles of food are not charged for,
but in the aggregate they cost the
caterer quite a sum. Butter is a
dead loss always. Ihad rather feed
500 people at good prices than 1000
at small prices. A great saving is
made by not having to buy so much
for the cheap price customers, and it
takes twice as many walters to at
tend the latter. Yet most people
imagine that when they see restau
rant where moderate prices prevail
crowded with customers that the
proprietor is making money. Beef
costs l6, Ii and II cents q pound
butts, hips and loins-in the rough.
Many high priced restaurants have
their meat trimmed by the butchers,
and have nothing to do but throw it
on the fire, and they do not pay such
eXtravagant prices either for these
favors.
"Where does the profit come in?
1t is made on pastry and oysters and
light farinaceous food. Take choc-
olate eclaires, for instance; they can
be bought at 80 cents each and serv-
ed at ) cents. Oysters are bought ut
So per thousand and sold at 20 cents
a dozen. Eggs are variable, and
sometimes bring in a profit, but fre
quently do not. Then profits too
often depend on seasons. Some
seasons we do not do any business,
comparatively speaking, and others
the reverse is the case.-Bat even
with 4 big run of customers, medium
priced restaurants do not make much
money. Another risk is run during
the vegetable season. Salads, let
tuce, tomatoes and early vegetables
do not sell at all on cold days. As
a rule, though, they afford some
profit during the season. The best
article for profit is milk. During
the summer months the amount of
milk sold is simply enormous, and
at cents Il glass handsome profit
is made. The profits, however,
vanish under such heavy eXpendi-
lures as coal, rent, walters, ice, elec
trio light and hundreds OF other
items